Louisiana Lemon-Cornmeal Pie

(This recipe is from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson 1986)

It says this recipe is a “snap to prepare and easy on the budget”!



  • Single crust pastry
  • 2 c. sugar (I used 1 2/3 c)
  • 1 T. flour (I used corn starch)
  • 1/4 c. cornmeal (i used 1/3 cup)
  • 4 eggs slightly, beaten
  • 1/4 c. butter, melted
  • 1 c. milk
  • 1/4 c. lemon juice
  • 1/4 c. grated lemon zest



Roll out crust and place in pie pan.

Mix sugar, flour or corn starch and cornmeal in a bowl, add eggs, butter, lemon, milk and zest and mix well. Pour into crust.

Place into 350 degree oven for 45 minutes, until a knife inserted comes out clean.

Cool to lukewarm before eating.

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De Luxe Peanut Pie

This recipe cam from an advertisement I found online, see it below. I did make a few minor alterations to the recipe, and I used half roasted peanuts and half salted and roasted for some extra wow! This was a strange but delicious twist on pecan.

2 eggs. beaten

1 c. Karo syrup, dark

1/8 tsp. salt

1/2 c. sugar

2 T. melted butter

1 c. roasted peanuts

1 unbaked pie crust


Roll pastry and line pie pan. Mix ingredients except peanuts. Pour into crus, pour peanuts over. Bake at 400 degrees for 40 minutes.